Place butter and sugar in a mixing bowl and start beating on medium high speed for few minutes.

Add eggs one at time, mixing for a minute in between.

In a separate bowl combine flours and baking powder and add to the egg mixture.

Add vanilla and continue beating for 2 minutes.

Place some sliced strawberries in the bottom of the cake tin.

Mix the rest strawberries in the batter gently folding.

Pour into the cake tin over the strawberries and spread evenly by using a spatula.

Bake in preheated oven for about 25 minutes, until a tooth pick inserted in middle comes out clean.

Filling & assembling the cake

Once the cakes have cooled (you can also prepare them beforehand, freeze and allow to defrost in room temperature before filling) prepare whipped cream by beating with powdered sugar until desired consistency.

Cut and slice strawberries, leaving pretty slices aside for the top. I used a paring knife to shape the slices into heart shapes.

Start assembling the cake by placing 2-3 spoonfuls of cream and 1/3 strawberries on top of vanilla cake.

Add another 2-3 spoons of cream and place second vanilla layer on top, then repeat filling for second layer.

Place the vanilla strawberry cake on top.

Top with few spoonfuls of whipped cream and place the strawberry slices on top.

Comments are closed.

Bio

Marianne is an enthusiastic home baker and a recipe ninja, developing new recipes every week. Oh, and she wears pink only when baking!